Old Fashioned Apple Raisin Dumplings Food

APPLE DUMPLINGS

Steps:

• Heat the oven to 425°F. In a large bowl, mix the flour and salt. Cut in the butter, using a pastry blender or fork, until particles are the size of small peas. Sprinkle with the cold water, 1 tablespoon at a time, mixing well with fork until all flour is moistened. Gather the dough together, and press it into a 6x4-inch rectangle.
• Lightly sprinkle flour over a cutting board or countertop. Cut off 1/3 of the dough with a knife; set aside. On the floured surface, place 2/3 of the dough. Flatten dough evenly, using hands or a rolling pin, into a 14-inch square; cut into 4 squares. Flatten the remaining 1/3 of the dough into a 14x7-inch rectangle; cut into 2 squares. You will have 6 squares of dough.
• Remove the stem end from each apple. Place the apple on a cutting board. Using a paring knife, cut around the core by pushing the knife straight down to the bottom of the apple and pull up. Move the knife and make the next cut. Repeat until you have cut around the apple core. Push the core from the apple. (Or remove the cores with an apple corer.) Peel the apples with a paring knife.
• Place 1 apple on the center of each square of dough. In a small bowl, mix the raisins and nuts. Fill the center of each apple with raisin mixture. Moisten the corners of each square with small amount of water; bring 2 opposite corners of dough up over apple and press corners together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in a 13x9-inch (3-quart) glass baking dish.
• In a 2-quart saucepan, heat the brown sugar and 1 1/3 cups water to boiling over high heat, stirring frequently. Carefully pour the sugar syrup around the dumplings.
• Bake about 40 minutes, spooning syrup over apples 2 or 3 times, until crust is browned and apples are tender when pierced with a fork.
• Serve warm or cooled with syrup from pan.

GRANDMA'S APPLE DUMPLINGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Wrap each apple piece in one crescent roll. Place seam side down in an 8x8 baking dish and sprinkle with cinnamon.
• In medium saucepan, combine butter, sugar, and orange juice; bring to a boil. Remove from heat and stir in vanilla. Pour over rolls.
• Bake for 30 minutes, or until pastry is golden and apples are tender. Spoon sauce over rolls when serving.

GLAZED APPLE DUMPLINGS

Steps:

• For the dumplings: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Roll the pastry into a 12-inch square and cut into four 6-inch squares. Peel and core the apples, then place 1 on each square of pastry.
• Add the brown sugar, raisins, pecans, cinnamon and lemon zest and juice to a bowl and mix. Pile some of the mixture into the hollowed-out core of each apple. Top each with a teaspoon of butter. Egg wash the edges of the pastry squares, then bring the corners of each pastry square up and fold over each apple, pressing to seal the dumplings.
• Transfer the dumplings to the prepared baking sheet and brush with the remaining egg wash. Bake until the apples are tender and the pastry is golden brown, about 30 minutes.
• For the glaze: Add the confectioners' sugar, butter, lemon juice and 1/4 cup water to a small pan over medium heat. Cook, stirring, until the butter is melted and the sugar is dissolved, about 5 minutes.
• Brush the glaze over the baked dumplings and serve with vanilla ice cream.

GRANDMA'S APPLE DUMPLINGS

Steps:

• Combine all sauce ingredients in a medium saucepan. Bring to a full rolling boil, stirring occasionally. Set aside. , For dumplings, combine flour, baking powder and salt in a large bowl. Using a fork or pastry blender, cut in shortening until mixture resembles coarse crumbs. Sprinkle in milk, mixing lightly with a fork until a soft dough forms. Shape into a ball. , On a lightly floured surface, roll dough to an 18x12-in. rectangle. Cut into six squares. Place an apple in the center of each square; dot with butter. Bring corners of pastry up to top of apple; press edges to seal. , Place in an ungreased 13x9-in. baking dish. Pour sauce into pan around dumplings. Brush dumplings with egg white and sprinkle with sugar. , Bake at 375° for 50 minutes or until light golden brown and apples are tender. Serve warm with cream if desired.

OLD-FASHIONED APPLE DUMPLINGS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan.
• On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.
• With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.
• In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.
• Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

APPLE AND RAISIN CRISP

Steps:

• Preheat oven to 375°F. Butter 9 x 13 1/2-inch glass baking dish.
• For Topping:
• Mix old-fashioned oats, brown sugar, all purpose flour, ground cinnamon and salt in large bowl. Add unsalted butter and rub into mixture until coarse crumbs form. Mix in chopped walnuts.
• For Filling:
• Combine sliced apples, raisins, sugar, fresh lemon juice, flour and ground cinnamon in large bowl. Mix well to blend. Transfer apple-raisin filling to prepared dish. Spread topping over. Bake until topping is golden brown, about 55 minutes. Serve crisp warm with scoops of vanilla ice cream.

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE

Steps:

• Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
• Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
• Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
• Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!